This is one of the most useful tips I’ve come across for getting perfect soft-boiled eggs with a pan and water. This method makes a huge difference in repeatable consistency. If you keep your eggs on the counter at room temperature (which was something I picked up when living in Germany) the cooking times will be about a minute to a minute and a half shorter depending on the consistency you like. I have been happy with 6 minutes and then a quick rinse in cold water, not too long in the cold water because I like the yolk to still have a creamy warm texture. A superior cooking method would be Sous-vide.